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Messages - hopfenundmalz

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Yeast and Fermentation / Re: Bells Two Hearted yeast?
« on: February 06, 2010, 01:12:37 AM »
Racer 5 is water - after you have just had a Racer X.  Found that out last September at Bear Republic.  Then went to RR for some Pliny the Elder.  Glad we had checked into a hotel in Santa Rosa in between stops.

For those of you not in Michigan, there was a release of a beer called The Oricale only in MI by Bells.  That was right up there with the California DIPA's.  Larry said he wanted to see if it would sell.  It did.

Yeast and Fermentation / Re: Pilsner Will it Blow?
« on: February 06, 2010, 01:04:27 AM »
Adding wort is called speise, and adding at full yeast activity is called Kauesening.

It turns out Kai has a page on that.  No suprise as it is a traditional technique in production lager breweries that have plenty of both on hand.  Krausening with fresh yeast is said to clean up many things left by the first part of fermentation.  

The link thingy that I almost forgot.

Yeast and Fermentation / Re: Bells Two Hearted yeast?
« on: February 04, 2010, 12:26:50 AM »
For a long time at the Kalamazoo brewery, they used open fermentors.  I know this to be true in the 1996 timeframe.

Now in Comstock they have the big conicals, and the yeast is what it is.  I think it is closer to 1056 than to many British ale yeasts.

I have talked to Larry many times over the last 20 years, a good guy for sure.

Yeast and Fermentation / Re: Bells Two Hearted yeast?
« on: February 03, 2010, 11:45:08 PM »
Hey Blatz,

Years ago I had 2 Hearted on Cask at the brewery cafe, and that rocked my world!  Had it on tap many times since at the Eccentric Cafe, and it is good stuff.  Hope you had a good time talking to Larry Bell.

Yeast and Fermentation / Re: Bells Two Hearted yeast?
« on: February 03, 2010, 10:50:20 PM »
The guys who remember when Bells was starting out in the 80's claimed that Larry said that the yeast was 1056.  If that is the case, it has taken on a house character.  I have had good results culturing the yeast from the Amber, to make a 2 Hearted clone.

All Centennial is the way to go.  Use a domestic 2-row, some vienna or munich, a little cara-pils, and add a little gypsum.

General Homebrew Discussion / Re: anyone by chance
« on: February 02, 2010, 05:05:58 PM »

Several times it's been voted the most beautiful brewpub location in the US.  Great food and multiple award winning bers don't hurt, either!

We loved that place, as we spent 2 night across the street in the Inn.  A little out of the way in a small town, but everything else was super.  Sitting on the patio drinking a Doreyman's Dark and watching the Pacific was one of those perfect moments.

General Homebrew Discussion / Re: What's brewing this weekend 2/5
« on: February 02, 2010, 04:50:10 PM »
We did a Vienna yesterday.  Durst Vienna, a little Carafa II for color, WLP-833.  Fermenting now at 49F.

Later in the week I am thinking of another batch, but am undecided right now.

General Homebrew Discussion / Re: besides brewing
« on: February 01, 2010, 11:57:08 PM »
Read books and magazines.

Surf the internet beer forums and look for technical papers.

Join a club and listen to what others have to say.  Brew with them on Big Brew Day.  Have the BJCP ranked folks try your beers and make suggestions.  Think about what they say and do it as best you can.

Commercial Beer Reviews / Re: Kolsch
« on: January 31, 2010, 07:45:04 PM »
Try Ashleys Ann Arbor, their web site says it is on draft, but I would call.

On your side of the state there is New Holland Full Circle, which I remember as a good koesch.

Commercial Beer Reviews / Re: Kolsch
« on: January 31, 2010, 07:04:09 PM »
Dean, you have said you live in MI in other posts.  No Alaskan brewing beers on the shelves for about 1000 miles.  Wish some of their beer was here.

Look for Reissdorf Koelsch, as that one is from Koeln and is available in MI (at least in SE MI).  Have had it in good condition on draft, can't say how good the bottles are.

The Pub / Re: Germany...
« on: January 29, 2010, 09:48:55 PM »
Kai is right.
 It find it difficult to find dry reisling in the US. We seem
to import only the sweet varieties.

Kai has the perspective that I learned when living in Germany, you can only see and do so much in a day, relax and enjoy it.  Most Americans want to see it all, and run themselves ragged.  The OP may or may not have the chance to go often, so he wants the high points, and running full tilt may be his only option.

As far as the wines go I agree.  We lived in the Rheingau, and learned to love the wines.  Our German friends would say "The French export the good stuff and drink the crap, here we drink the good stuff and export the crap."  


Ingredients / Re: Perle Hops
« on: January 29, 2010, 02:31:51 PM »
Some more information on Hallertau.  Go to the bottom.

The Pub / Re: Germany...
« on: January 28, 2010, 10:47:16 PM »
Not sure where you are starting, but here is my $0.02.

Duesseldorf is a must in my book, and you can get your fill of Altbier by doing short walks between the brewpubs.  Last time we just went to Zum Uerige several times.  You are close to Koeln (Cologne), so you can check out Koelsch, and the Dom (Cathederal).  Take the slow train that follows the Rhein River to see a metric ton of castles through the Rhein Gorge.

Muenchen is super in the summer, as the biergartens are in full swing.  If you decide to go there, get "The Beer Drinkers Guide to Munich", yes that is a real book.  Munich has many museums and historic sites if you are into that, and the Nymphenberg palace, and the Residenz (SP- my German is gone), along with some good churches.

The last two time in Germany we have spent several days in Bamberg.  That is beer heaven in Germany.

Commercial Beer Reviews / Re: Sam Adams Noble Pils
« on: January 28, 2010, 07:15:04 PM »
really interesting Jeff - thanks for the info.

what'd you think of it, being quite the German pils expert that you are?

I haven't had it yet.  It is on my list to buy, when I go to the store soon.

We lived in Germany for a while.  Drank a lot of pils for sure.

Ingredients / Re: Perle Hops
« on: January 28, 2010, 07:11:20 PM »
I have heard it say that most times when a GR hops is simply named "HALLERTAUER" it is mittlefrueh.

This guy on the Homebrewtalk wiki disagrees.

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